Rick Liva, ND
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Brown Rice Cooking - Quick & Easy

9/21/2016

 
by Rick Liva, ND
As part of a healthy food program it is best to make every effort to consume 1 1/2 to 2 cups of cooked brown rice 2-4x/week.
​
  • 2 parts water with 1 part of brown rice
  • Put water in pot and bring to a hard boil
  • Add the brown rice and bring water back to boil for 30-60 seconds
  • Then turn down heat to low level and put lid on pot
  • Let cook for 40 minutes (DO NOT remove lid until 35-40 minutes has elapsed)
  • Check after 35-40 min

Any leftover cooked brown rice can be kept in the refrigerator and use the next day for breakfast, lunch or dinner.

A breakfast suggestion: Use leftover brown rice, place in a small pot, add 2-3 ounces of soy milk, rice milk, almond milk to the pot or liquid of your choice.

Heat until warm then remove from stove. Add a little butter or coconut oil if you like, dice up some fruit or mash 1⁄2 to 1 banana, top with several sprinkles of cinnamon powder. Can add some nuts (walnuts, almonds, filberts, pecans) or seeds (sunflower, pumpkin seeds, or ground chia or flax seeds).

Enjoy!

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    Author

    Dr. Rick Liva, RPh, ND, is a Naturopathic Physician and the Managing Director at the Connecticut Center for Health.

    ​In his daily treatment of patients, he combines traditional and alternative practices to cultivate good health and prevent the development of disease.


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